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Steak and Goat Cheese Salad

Serves 1
Time 12 min
Transform a green salad into a satisfying, balanced entree by adding a small portion of good-quality beef from animals raised without antibiotics and added hormones.
Ingredients
  • 1 (3-ounce) piece beef sirloin flap steak (or another beef steak)
  • 2 1/2 tablespoons prepared balsamic vinaigrette, divided
  • 3 cups roughly chopped romaine lettuce, shaved with a vegetable peeler into thin strips
  • 1 carrot
  • 1 ounce goat cheese crumbles
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Method

Heat a grill pan or large skillet over medium-high heat.

Brush steak all over with 1/2 tablespoon vinaigrette.

Cook steak, flipping once, to desired doneness, 4 to 5 minutes total.

Remove to cutting board to rest 5 minutes.

Toss together lettuce, carrots and remaining vinaigrette in a large bowl.

Transfer salad to a dinner plate.

Thinly slice steak against the grain and arrange on top of salad.

Sprinkle with cheese and serve.

Toss together lettuce, carrots and remaining vinaigrette in a large bowl.

Transfer salad to a dinner plate.

Thinly slice steak against the grain and arrange on top of salad.

Sprinkle with cheese and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (3-ounce) piece beef sirloin flap steak (or another beef steak)
  • 2 1/2 tablespoons prepared balsamic vinaigrette, divided
  • 3 cups roughly chopped romaine lettuce, shaved with a vegetable peeler into thin strips
  • 1 carrot
  • 1 ounce goat cheese crumbles
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.